Caputo Manitoba is a strong, elastic flour with 14% protein and W 360–380, for brioche, panettone-style doughs and as a booster for weaker flours.
Caputo Manitoba is the mill's strong flour, made for elasticity and extensibility. Mulino Caputo lists it at 14% protein, a strength of W 360–380 and a P/L of 0.45–0.55, with a 12-month shelf life. Caputo says the quality of its gluten gives dough elasticity and extensibility, with excellent results in pastry and leavened products, and describes it as ideal for pastry making and for cutting, meaning blending into softer flours to strengthen them. A W above 350 lets a dough carry heavy enrichments such as butter, sugar and eggs, and hold its rise through long or multi-stage fermentation. In general, bakers turn to Manitoba-style flour for brioche, croissant dough, panettone and colomba, and add a share of it to pizza and bread flour when they want a longer cold proof. Store the sack sealed in a cool, dry place and use it within its shelf life.
